Liz Parker Kuhn

Doing business during a pandemic: Q&A with Distinctive Foods

May 5, 2021

Snack Food & Wholesale Bakery was recently able to talk to Josh Harris, president and founder, Distinctive Foods, about sanitation protocols that the company has enacted during the COVID-19 pandemic.

Producing PPE during a pandemic

Snack and bakery manufacturers look to a variety of sources for pandemic PPE.

Liz Parker Kuhn

April 22, 2021

At the beginning of the COVID-19 pandemic, it became apparent very quickly that personal protective equipment (PPE) was going to be vital in order to combat the virus. Some companies in the snack and bakery industry pivoted to producing PPE, in addition to their normal lineup of products. Also, other PPE companies started making PPE specifically for the food industry.

Snack and bakery companies experiment with frozen pizza and appetizer variety

Consumers head to the frozen aisle for mainstays like pizza and heat-and-eat snacks and appetizers.

Liz Parker Kuhn

April 21, 2021

In some areas, it wasn't uncommon to walk into the local grocery store during the COVID-19 pandemic and see the shelves wiped out of frozen pizza. Consumers want quick and easy meals that also function as comfort food, and the same goes for easy-to-prepare frozen snacks like pizza rolls and pizza bagels, as well as ethnic appetizers like egg rolls.

Q&A with gimMe Snacks: snacking on seaweed

Q&A with gimMe Snacks: snacking on sustainable seaweed

Liz Parker Kuhn

April 13, 2021

Snack Food & Wholesale Bakery was recently able to talk to Steve Broad and Annie Chun, co-founders, gimMe Snacks, on why more consumers are choosing seaweed as a snack, and seaweed's health benefits.

Q&A: California Raisins surprising growth sparks new innovation

Liz Parker Kuhn

April 8, 2021

Snack Food & Wholesale Bakery was recently able to catch up with Tim Kenny, vice president of marketing, California Raisins Marketing Board, to ask a few questions about California Raisins' growth and consumers' eating habits.

Bread shortages during COVID-19, and personal storytelling: Q&A with Grains Foods Foundation

Liz Parker Kuhn

April 6, 2021

Snack Food & Wholesale Bakery was recently able to catch up with Christine Cochran, executive director, Grain Foods Foundation, to talk about COVID-19 trends in the grain industry.

ABA 2021 Virtual Convention, 'Believe in Bakery,' connects the bakery industry

Liz Parker Kuhn

March 25, 2021

The American Bakers Association (ABA) convened this week virtually, during its 2021 "Believe in Bakery" Virtual Convention, from March 22–23, 2021.

Reviewing sanitation procedures for snack and bakery production

SSOPs deserve a harder look during the COVID-19 pandemic.

Liz Parker Kuhn

March 19, 2021

Reviewing and revising sanitation standard operating procedures (SSOPs) during the COVID-19 pandemic.

St Pierre comes to the United States: leadership changes, and more

Liz Parker Kuhn

March 17, 2021

Snack Food & Wholesale Bakery was recently able to interview Paul Baker, founder, St Pierre, about how the brand is doing in the U.S., and some recent changes.